Homemade Raspberry Jelly Slice

Jelly slice on a wooden chopping board

Overview

Homemade Raspberry Jelly Slice

By Amy // Posted Apr 07, 2021 // Category Bars and Slices

When you’re in Australia and New Zealand, you’re bound to see a jelly slice at most cafes and bakeries. 

A typical jelly slice is made using crushed Arnott’s cookies in the base, then is filled with a condensed milk filling. Also, it usually has raspberry jelly on top, usually made using Aeroplane Jelly. 

I personally don’t enjoy eating rubbery jelly, so I made mine using less gelatin and my recipe also has homemade jelly as well (not packet jelly). They look and taste so much better than what you get at a bakery.

They’re softer and the tartness you get from the fresh raspberries is incomparable to using your conventional jelly mix.

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tips

1. DON’T LIKE RASPBERRY SEEDS?

If you don’t like raspberry seeds, that’s fine. Just make it in the same way and strain it into a mesh strainer. Use a spoon and press down on the seeds so you can get all the jelly liquid out.

2. MAKE IT VEGAN!

You can replace butter and gelatin with alternatives. You can use a plant based butter, like Nuttelex and agar agar instead of gelatin. Just follow the recipe and change the ingredients.

3. setting jelly more quickly

It is recommended to let gelatin set for at least 8 hours in the fridge. You can freeze the tin with the cookie base and condensed milk filling before adding the jelly into it and then pop it into the fridge. Also, you can put the prepared jelly slice in the freezer for around 30 minutes. Then put it in the fridge afterwards to speed up the jelly setting process. 

4. Want firmer jelly?

If you wanted to, you can increase the gelatin in the filling and in the topping by a teaspoon. So, you need 3 tsp for the filling and 3 tsp for the topping. Add a little more water when you bloom the gelatin and follow the recipe as usual.

5. Customise the ingredients

If you want to, you can add some cinnamon to the cookie base. Also, you can add some more lemon juice to the jelly topping as well. See the tip above to change the consistency of the jelly.

RatingDifficultyBeginner

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Jelly slice on a wooden chopping board

Yields15 Servings
Prep Time20 minsTotal Time8 hrs

Cookie base
 250 g crushed sweet plain cookies (I used Marie Arnott's)
 150 g butter, melted
Filling
 395 g condensed milk (1 can)
 2 tsp gelatin powder
 ½ cup lemon juice (around 1 lemon
  cup water (for gelatin)
Raspberry jelly
 1 ½ cups fresh/frozen raspberries
 ½ cup water
 120 g caster sugar
 2 tsp gelatin
  cup water (for gelatin)

Raspberry jelly
1

Place the raspberries, sugar and water into a small saucepan. Let the raspberry mixture boil, then simmer for around 10 minutes. Using a fork or a masher, crush the raspberries. Set aside to cool. When the raspberry mixture is at room temperature, place the water and gelatin powder in a small bowl and let it bloom for around 3 minutes. Add the gelatin to the raspberry mixture and whisk together well.

Cookie base
2

Prepare the cookie base. Line a 20cm/8inch square tin with parchment paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.

Filling and topping
3

Place the water and gelatin powder in a small bowl and let it bloom for around 3 minutes. In a large bowl, place the condensed milk and lemon juice inside and mix well. Add the bloomed gelatin and whisk together well. Put the filling on top of the cookie base, then put it back in the fridge to chill.

4

When the raspberry jelly has cooled, put it on top of the filling. Let the jelly slice set in fridge for at least 8 hours. Cut in slices, wiping the knife regularly to ensure a neat finish. Store in an airtight container in the fridge and consume with 3-4 days.

Ingredients

Cookie base
 250 g crushed sweet plain cookies (I used Marie Arnott's)
 150 g butter, melted
Filling
 395 g condensed milk (1 can)
 2 tsp gelatin powder
 ½ cup lemon juice (around 1 lemon
  cup water (for gelatin)
Raspberry jelly
 1 ½ cups fresh/frozen raspberries
 ½ cup water
 120 g caster sugar
 2 tsp gelatin
  cup water (for gelatin)

Directions

Raspberry jelly
1

Place the raspberries, sugar and water into a small saucepan. Let the raspberry mixture boil, then simmer for around 10 minutes. Using a fork or a masher, crush the raspberries. Set aside to cool. When the raspberry mixture is at room temperature, place the water and gelatin powder in a small bowl and let it bloom for around 3 minutes. Add the gelatin to the raspberry mixture and whisk together well.

Cookie base
2

Prepare the cookie base. Line a 20cm/8inch square tin with parchment paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.

Filling and topping
3

Place the water and gelatin powder in a small bowl and let it bloom for around 3 minutes. In a large bowl, place the condensed milk and lemon juice inside and mix well. Add the bloomed gelatin and whisk together well. Put the filling on top of the cookie base, then put it back in the fridge to chill.

4

When the raspberry jelly has cooled, put it on top of the filling. Let the jelly slice set in fridge for at least 8 hours. Cut in slices, wiping the knife regularly to ensure a neat finish. Store in an airtight container in the fridge and consume with 3-4 days.

Homemade Raspberry Jelly Slice
Nutrition Facts

Servings 15


Amount Per Serving
Calories 195
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 6.1g31%
Cholesterol 30mg10%
Sodium 120mg5%
Potassium 38mg2%
Total Carbohydrate 21.3g8%
Dietary Fiber 1.2g5%
Sugars 15g
Protein 2.4g5%

Calcium 11%
Iron 0%
Vitamin D 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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